On Mon, 22 Jun 2009 23:19:38 -0700 (PDT), Shiral wrote:

> On Jun 18, 11:26*pm, "Bob Terwilliger" >
> wrote:
>> sf wrote:
>>> I got this in my email today. *Sheesh, if breaking those rules are
>>> bad, I should be dead by this time.
>>>http://www.eatingwell.com/health/hea...mmandments_of_...
>>
>> I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
>> temperature of about 135°F, and pork to an internal temperature of 140°F. I
>> can't say that I check the temperature of reheated leftovers, but I doubt
>> that it even comes close to 165°F. Sometimes I don't reheat them at all.
>>
>> Bob
>
> Life is too short to be taking my food's temperature! Haven't got a
> refrigerator thermometer, either. I do wash my hands and I wash my
> cutting boards between uses, and I wash my dishes, countertops and my
> dining table regularly. But... I have two cutting boards. I use the
> little one all the time for everything. Definitely clean it between
> uses but come on....We survived the whole nineteenth century without
> much refrigeration or sanitation to speak of.
>
> I adore raw chocolate chip cookie dough--ain't dead, yet. Well done
> hamburgers are an abomination, same with well done steak or lamb. I
> do cook pork and poultry thoroughly as I find undercooked poultry
> revolting as to flavor and texture. And I'm no fan of trichinosis.
>
> Melissa

you're unlikely to get trichinosis in the u.s. unless you eat bear meat.

Infection was once very common and usually caused by ingestion of
undercooked pork. However, infection is now relatively rare. During
1997-2001, an average of 12 cases per year were reported. The number of
cases has decreased because of legislation prohibiting the feeding of
raw-meat garbage to hogs, commercial and home freezing of pork, and the
public awareness of the danger of eating raw or undercooked pork products.
Cases are less commonly associated with pork products and more often
associated with eating raw or undercooked wild game meats.

<http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm#common>

your pal,
blake